CURRIED BEEF POT PIE
This dish is the perfect antidote to cold weather. It can be prepared in one 9 x 13 baking dish or in 4 to 6 individual pot pie dishes. If you're opting to make individual servings, you might want to have additional puff pastry on hand.
Provided by Taste and Tipple
Categories Main Course
Number Of Ingredients 17
Steps:
- Season beef well with salt and pepper. Heat oil in a large Dutch oven or heavy pot over high heat. Working in batches, sear beef for 6 minutes, turning, or until browned all over. Remove to a plate and reserve.
- Add onion and sauté for 5 minutes over medium-low heat or until lightly golden. Add garlic, curry paste and garam masala and sauté for 1 minute or until fragrant. Return beef to pot and stir to combine. Sprinkle flour over everything in pot and sauté for 1 minute or until everything is well coated. Pour in beef stock, scraping bottom to incorporate any browned bits, and bring to a boil. Cover pot, turn to a gentle simmer and cook for 25 minutes or until beef is tender. Add chutney, vinegar, carrot, potato and raisins and simmer for 15 minutes longer or until vegetables are tender and gravy is thick. Adjust seasoning to taste. Let cool. Stir in chopped parsley. (Stew can be assembled up to 2 days ahead, but rewarm to room temperature before proceeding with recipe.)
- Heat oven to 375°F (190°C). Transfer stew mixture into a 6- to 8-cup (1.5- to 2-L) baking dish or use 4 to 6 individual pot pie dishes. Drape pastry over filling (stretch it slightly as needed), and loosely fold edges to get all the pastry inside the edge of the dish. Lift the pastry edge and moisten the edge of the dish with a little egg wash to adhere pastry. Brush top of pastry with egg wash and cut a few vents. Bake for 35 minutes or until pastry is golden and filling is bubbling.
BEEF POT PIES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
- Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
- After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
- Preheat the oven to 425 degrees F.
- On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
- Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
- Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.
CURRIED BEEF
Served with rice or noodles, this comforting beef dish hits the spot on a cool day.
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable bag, combine the flour, salt and pepper; add beef. Seal bag and shake to coat. In a large skillet, brown beef in 2 tablespoons oil; drain. , Add the onions and remaining oil; saute until onions are golden brown. Add garlic; cook 1 minute longer. Sprinkle with curry. Dissolve bouillon in boiling water; pour over beef and onions. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. , Add tomato juice and paste; cook for 5 minutes or until heated through. Serve with noodles or rice.
Nutrition Facts :
BEEF POT PIE III
I couldn't find a recipe for beef pot pie so I made my own, and it is great for those cold nights. This is delicious!
Provided by Stephanie
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 4h5m
Yield 6
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
- In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
- Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
- Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 58.3 g, Cholesterol 32.6 mg, Fat 23.6 g, Fiber 4.4 g, Protein 19.7 g, SaturatedFat 4.6 g, Sodium 661.1 mg, Sugar 4.4 g
FAMILY CURRIED BEEF POT PIE
Steps:
- 1. Heat the oil in a large, heavy pot over low heat. Add the onion and cook, stirring, 8 minutes. Add the garlic, ginger, curry powder and flour; cook, stirring constantly, 2 minutes.
- 2. Add the carrots, potatoes, broth and cinnamon sticks; simmer, partially covered, 20 minutes. Add the chutney, raisins, peas, tomato, parsley, beef, salt and pepper; cook 5 minutes more.
- 3. Place the mixture in a 1 1/2-quart, round, ovenproof casserole dish. On a floured surface, roll the pastry into a circle 2 inches larger than the dish. Brush the dish rim with some of the egg ; cover with pastry, crimping the edges around the rim. Cut 3 slits in the top and brush with remaining egg. Bake in a 350°F oven until golden, 40 minutes.
CURRIED CHICKEN POT PIE
Yummy and a little different, Light recipe. I have used ready made pie crust, which worked just fine. Next time I think I may try it with ready made phyllo dough. Prep time is for Chicken filling
Provided by AZRT8871
Categories Savory Pies
Time 50m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife.
- Combine 1/4 cup flour, water, and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside.
- Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal.
- Add slurry to flour mixture, and toss with a fork until moist.
- Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.
- Preheat oven to 400°.
- To prepare filling, heat oil in a large nonstick skillet over medium-high heat.
- Add curry; cook 2 minutes.
- Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.
- Add broth and next 5 ingredients (broth through black pepper); bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until chicken is done.
- Combine cornstarch and water in a small bowl.
- Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.
- Spoon the filling into a round 2-quart casserole coated with cooking spray.
- Roll the crust into an 11-inch circle, and place over mixture.
- Cut 6 slits in top of the dough to allow steam to escape.
- Bake at 400° for 30 minutes or until golden brown and bubbly around the edges.
- Let stand 10 minutes.
- Note: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.
Nutrition Facts : Calories 530.2, Fat 24.1, SaturatedFat 8, Cholesterol 83.8, Sodium 642.8, Carbohydrate 47.5, Fiber 4.3, Sugar 10.6, Protein 31.3
BEEF AND CURRY PIE
From Gourmet magazine, November 2006: "These beef pies make an immensely satisfying meal or snack on the go. The ready-to-use puff pastry bakes up golden and flaky-the perfect accompaniment to the rich, meaty filling."
Provided by Pinay0618
Categories Lunch/Snacks
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together beef, soy sauce, sugar, and salt with your hands until combined well.
- Heat oil in a 10-inch nonstick skillet over moderately high heat, then add beef and cook, stirring occasionally and breaking up beef into small pieces, until just browned, about 4 minutes.
- Drain beef in a colander set over a bowl (reserve skillet) and return beef drippings to uncleaned skillet.
- Heat drippings over moderately high heat until hot but not smoking, then add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add curry powder and potatoes and cook, stirring occasionally, until potatoes are translucent, 3 to 5 minutes more. Add water and cook, stirring and scraping up any brown bits from bottom of skillet, until liquid is absorbed and potatoes are tender, about 1 minute. Return beef to skillet and stir in peas, then cool filling, stirring occasionally, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Line 2 large baking sheets with parchment.
- Roll out one sheet of dough into a 12-inch square on a lightly floured surface with a lightly floured rolling pin and cut out 4 (5-inch) rounds with cutter. Mound 1/3 cup filling onto each of 2 rounds, leaving a 3/4-inch border around edges, then brush edges lightly with egg and cover with another round, gently stretching to cover filling completely. Gently press edges with tines of a fork (about 3/4 inch from edge) to seal, then transfer pies to baking sheet. Repeat with remaining sheets of dough and filling to make a total of 8 pies on 2 baking sheets (you may have some filling left over). Brush tops of pastry lightly with egg and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until pies are deep golden brown and puffed, 25 to 30 minutes. Cool pies to warm, about 10 minutes, or room temperature.
Nutrition Facts : Calories 782.6, Fat 50.4, SaturatedFat 13, Cholesterol 44.9, Sodium 542.2, Carbohydrate 66.1, Fiber 3.5, Sugar 2.5, Protein 16.8
CURRY ROOT VEGETABLE POT PIE
I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Provided by twogingers
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g
CURRIED LEFTOVER POT PIE RECIPE BY TASTY
Enjoy this Indian twist on a classic favorite! Using leftovers from your Thanksgiving meal, get ready to make a delicious main dish that everyone will love!
Provided by Carrie Hildebrand
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F (200°C) degrees.
- In a large stock pot melt butter on medium heat and cook until it just starts to brown. Add cinnamon stick, cloves, and crushed cardamom pods and reduce heat to low. Cook until the spices are fragrant, about 3 minutes.
- Strain the spices from the butter and add the spiced butter back into the pot. Turn the heat up to medium and add onion, cook until caramelized.
- Add the garlic and saute for a minute until fragrant. Add shredded turkey, peas, carrots, gravy, garam masala, a bay leaf. Simmer for 10 minutes.
- Add the heavy cream and season to taste with salt and pepper.
- Pour the pot pie filling into a pie pan. Place spoonfuls of mashed potatoes around the pie pan. Place a sheet of puff pastry on top, crimping the edges to seal. Cut slits in the top to for steam.
- In a small bowl, beat the egg with the tablespoon of water until totally combined. Brush the egg wash onto the puff pastry.
- Bake for 45 minutes, or until pastry is cooked through and golden browned on top. Remove from oven and let it rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 409 calories, Carbohydrate 32 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams
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